Spinach and Zucchini Lasagna
Servings: 6 to 8
Total Time: 2 hours
Ingredients
2 medium zucchini, sliced lengthwise about 1/8-inch thick
12 ounces frozen spinach, thawed
3 TBSP olive oil
28-ounce can crushed tomatoes
1 cup water
1 TBSP freshly chopped basil leaves
4 medium garlic cloves, minced
1 TBSP dried oregano
1/4 tsp red pepper flakes
salt & pepper
15 ounces whole milk ricotta cheese
1/2 cup Parmesan cheese, freshly grated
2 large eggs, lightly beaten
12 to 15 uncooked lasagna noodles
16 ounces mozzarella cheese, shredded
Directions
1. Preheat the oven to 375°F.
2. Heat the olive oil in a large saute pan over medium-high heat. Lightly season the zucchini slices with salt and pepper and cook (in batches) until lightly browned, about 3 minutes per side. Transfer the zucchini slices to a paper towel lined plate and set aside.
3. Reduce the heat to medium-low, add the garlic and cook while stirring until fragrant, about 5 seconds. Stir in the tomatoes, water, oregano, red pepper flakes, 1 tsp salt, and 1/2 tsp pepper. Simmer for 10 minutes, stirring occasionally. Add the spinach and cook until heated through, about 5 minutes. Stir in the fresh basil and take off the heat. Season with salt and pepper if necessary and set aside.
4. In a large mixing bowl combine the ricotta, Parmesan, and eggs. Set aside.
5. Assemble the lasagna:
• Spread a little bit of the sauce evenly on the bottom of a 9x13 baking dish, just enough to lightly cover the bottom.
• Evenly lay on 4 to 5 uncooked noodles to cover.
• Spread ONE-THIRD of the sauce evenly on top of the noodles.
• Lay HALF the sliced zucchini on top of the sauce.
• Spread HALF the ricotta mixture evenly on top of the zucchini.
• Sprinkle ONE-THIRD of the mozzarella evenly on top of the ricotta.
• Evenly lay on 4 to 5 more noodles to cover.
• Spread HALF of the remaining sauce evenly on top of the noodles.
• Lay the remaining sliced zucchini on top of the sauce.
• Spread the remaining ricotta mixture evenly on top of the zucchini.
• Sprinkle HALF the remaining mozzarella evenly on top of the ricotta.
• Lay on 4 to 5 more noodles to cover.
• Spread on the remaining sauce.
• Sprinkle the remaining mozzarella on top.
6. Lightly brush oil on one side of a piece of aluminum foil (to keep the cheese from sticking) and cover the baking dish tightly with the foil (oiled side down). Bake in the preheated oven for 1 hour.
7. Remove from the oven and allow to rest for 10 minutes before slicing and serving.
2. Heat the olive oil in a large saute pan over medium-high heat. Lightly season the zucchini slices with salt and pepper and cook (in batches) until lightly browned, about 3 minutes per side. Transfer the zucchini slices to a paper towel lined plate and set aside.
3. Reduce the heat to medium-low, add the garlic and cook while stirring until fragrant, about 5 seconds. Stir in the tomatoes, water, oregano, red pepper flakes, 1 tsp salt, and 1/2 tsp pepper. Simmer for 10 minutes, stirring occasionally. Add the spinach and cook until heated through, about 5 minutes. Stir in the fresh basil and take off the heat. Season with salt and pepper if necessary and set aside.
4. In a large mixing bowl combine the ricotta, Parmesan, and eggs. Set aside.
5. Assemble the lasagna:
• Spread a little bit of the sauce evenly on the bottom of a 9x13 baking dish, just enough to lightly cover the bottom.
• Evenly lay on 4 to 5 uncooked noodles to cover.
• Spread ONE-THIRD of the sauce evenly on top of the noodles.
• Lay HALF the sliced zucchini on top of the sauce.
• Spread HALF the ricotta mixture evenly on top of the zucchini.
• Sprinkle ONE-THIRD of the mozzarella evenly on top of the ricotta.
• Evenly lay on 4 to 5 more noodles to cover.
• Spread HALF of the remaining sauce evenly on top of the noodles.
• Lay the remaining sliced zucchini on top of the sauce.
• Spread the remaining ricotta mixture evenly on top of the zucchini.
• Sprinkle HALF the remaining mozzarella evenly on top of the ricotta.
• Lay on 4 to 5 more noodles to cover.
• Spread on the remaining sauce.
• Sprinkle the remaining mozzarella on top.
6. Lightly brush oil on one side of a piece of aluminum foil (to keep the cheese from sticking) and cover the baking dish tightly with the foil (oiled side down). Bake in the preheated oven for 1 hour.
7. Remove from the oven and allow to rest for 10 minutes before slicing and serving.
